FAMED chef Marco Pierre White has performed a ‘city-first’ at his Durham-based restaurant by introducing a selection of unique plant-based dishes to the menu.

As part of the ‘new dawn’ for the famous chef’s restaurant, the new dishes will include plant-based meat from food pioneering firm Redefine Meat and means the venue, which is located on Old Elvet in Durham, is the first one in the city to offer this revolutionary produce.

The increase in the number of plant-based dishes comes as more and more guests turn to a plant-based diet, according to the TV chef, and with big name stars such as Sir Lewis Hamilton having turned vegan, the lifestyle choice is becoming increasingly popular.

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The no-nonsense chef and famed restaurateur now hopes guests will enjoy the new dishes that sit alongside regular favourites.

Mr Pierre White said: “There is a place for all types of menus and the increase in plant-based dishes reflects what more and more customers now want.

“The world needs to eat less meat, but the reality is that until now plant-based meat products have fallen way short in terms of the quality and versatility required for our menus.

The Northern Echo: One of the plant-based dishes on the menu at the Durham restaurant. Photo: MARCO PIERRE WHITE STEAKHOUSE.One of the plant-based dishes on the menu at the Durham restaurant. Photo: MARCO PIERRE WHITE STEAKHOUSE.

“In the past, there was definitely a stereotype of people who were vegan but with more millennials and younger people switching to the diet, that has now completely gone.

“I went on a vegan diet once and although I’m back on what I’d call a more balanced diet, I certainly lost a lot of weight.”

While the number of vegan dishes is increasing, the chef is keen to point out that it won’t compromise the rest of his menus, which will cater for all tastes and diets.

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He added: “I learnt a lot when I was on the vegan diet and gave me a good insight into what makes a good vegan recipe. You can’t expect to get away with offering a vegetable lasagne or vegetarian moussaka as an after-thought.

“What we’ve done is develop recipes and combinations that not only appeal but cater for those who now enjoy a vegan diet.

“I’m in the business of feeding people and feeding them well in a nice environment with excellent service and that is what I think we’ve achieved with the new range of plant-based dishes.”

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